After the Crawfish Boil in the spring I sat down and picked the tail meat and fat from all of the leftovers, vacuum sealed and froze it. I also made a batch of Crawfish Stock that night with all of the shells, and froze it as well. This is a relatively quick stock, much like Shrimp stock, that can really at a lot of flavor to many dishes; Crawfish Bisque, Crawfish Pie, Crawfish Jambalaya, just to name a few, or in the case of my lunch today, Crawfish Etouffee.
Crawfish Stock Recipe
2 Quarts Crawfish Shells (leftover from a boil)
1 1/2 quarts cold Water, or just enough to cover
1 large Onion, chopped
3 ribs Celery, Chopped
1 head of Garlic, cut in half horizontally
1 Bunch Thyme
2 Bay Leaves
1 Lemon Halved
1 Tbsp whole Black Peppercorns
In a stockpot or dutch oven cover the crawfish shells with cold water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.
Add the remaining ingredients and bring back to a low boil, reduce to low, and let simmer for 30-40 minutes. Strain through a china cap or fine mesh sieve and cool. Freeze for later use or use within 2-3 days.
You will only need 1 1/2 to 2 Cups of the stock for my upcoming Crawfish Etouffee Recipe, the rest can be frozen for later use.
Crawfish Etouffee Recipe
Shrimp Stock Recipe
Shrimp Etouffee Recipe
Crawfish Boil Recipe
Live Louisiana Crawfish Post
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One thought on “Crawfish Stock Recipe”
how do you make crawfish jelly? how much sugar, stock, surejel, etc.?